Follow the instructions for cooking the pasta as given on the box of pasta.

Bring four to six quarts of water to a boil.

When the water begins to boil, gently pour the carton of pasta into the pot.

Add no more than a few pinches of salt to the water to prevent stickiness

As the water boils, dice half of a tomato, half of an onion and about seven garlic cloves. Cut up enough coriander leaves to fill about 1/4 cup.

In another pan, under medium heat, add the olive oil and a sprinkling of mustard seeds. Begin this step approximately five minutes after starting the pasta because the vegetables cook faster than the pasta.

One by one, add the onions, tomatoes, coriander leaves and garlic to the pan.

Sprinkle a tiny spoonful of tumeric powder and a half spoonful of chilli powder.

Add in a tiny amount of salt to the mixture if you prefer pasta that isn't as sweet.

Stir the curry about every minute so that the vegetables don't burn. Mimic the process for the pasta, stirring every three to four minutes.

Repeat until the pasta is soft (taste test to make sure it isn't too tough). If the vegetables are cooked before the pasta is complete, turn off the stove or keep it on very low heat.

When the pasta is finished, use a colander to dispose of the water in the pot.

Add the pasta to the pan with the curry and add sauce to the mixture.

Stir well, making sure each piece of pasta has sauce on it and that the curry is well distributed. Less than a half jar of sauce (for an entire carton of pasta) is preferable but if necessary, add more for taste.